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Homemade Yard House Fontina Vodka Penne
Antonio Morelli

Yard House Fontina Vodka Penne Recipe

This Yard House Fontina Vodka Penne copycat brings the restaurant's most talked-about pasta dish straight to your stovetop. Block-shredded Fontina melted into a vodka tomato cream sauce, tossed with ridged penne and grilled chicken, finished with crispy fried basil. Rich, nutty, and genuinely restaurant-quality in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Entree, Pasta
Cuisine: Casual Dining Copycat, Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta:
  • 12 oz penne rigate
  • Well-salted boiling water
  • 1 cup pasta water, reserved before draining
Sauce:
  • 4 oz pancetta, diced small
  • 2 shallots, finely minced
  • 4 garlic cloves, minced
  • ¼ cup quality vodka
  • ¼ cup tomato paste
  • 8 oz tomato puree
  • 1 cup heavy cream
  • 2 Fontina cheese, block-shredded and room temperature
  • ½ cup Parmesan, freshly grated
  • 2 tbsp unsalted butter
  • ¼ tsp red pepper flakes
  • Salt and black pepper to taste
  • 2 tbsp olive oil
Grilled chicken:
  • 1.5 lbs chicken breasts, cut into 1-inch cubes
  • Salt, black pepper, garlic powder to season
  • 1 tbsp olive oil
Fried basil garnish:
  • 12 - 15 fresh basil leaves, completely dry
  • ¼ cup neutral oil for frying

Equipment

  • Large pot (6 qt)
  • 12-inch skillet or wide sauté pan
  • Small skillet (for frying basil)
  • Box grater or Microplane
  • Tongs
  • Wooden spoon or silicone spatula
  • Ladle or measuring cup
  • Measuring spoons and cups

Method
 

  1. Cook penne rigate to al dente (10 to 11 minutes). Reserve 1 cup pasta water before draining.
  2. Season and cook chicken cubes in olive oil, 4 to 5 minutes per side until golden. Remove and set aside.
  3. In the same pan, render diced pancetta over medium heat for 4 to 5 minutes until lightly crisped. Leave all fat in the pan.
  4. Add shallots, cook 2 to 3 minutes. Add garlic, stir 60 seconds. Add tomato paste, cook 2 minutes until darkened. Add red pepper flakes.
  5. Deglaze with vodka, stir 90 seconds. Add tomato puree and simmer on medium-low for 10 full minutes.
  6. Pour in heavy cream, simmer 5 minutes until sauce thickens and turns terracotta orange.
  7. Reduce to lowest heat. Add block-shredded Fontina in 3 to 4 small batches, stirring between each.
    Stir in Parmesan and butter. Taste and adjust seasoning.
  8. Add drained penne and chicken to the sauce. Toss with tongs 60 to 90 seconds until fully coated.
    Add pasta water one tablespoon at a time if needed.
  9. Fry dry basil leaves in hot neutral oil 10 to 15 seconds per batch. Drain on paper towels.
  10. Plate pasta, top with fried basil, extra Parmesan, red pepper flakes, and olive oil drizzle. Serve immediately.

Notes

  • Block Fontina only. Pre-shredded contains anti-caking agents that produce a grainy sauce. Always shred from the block and bring to room temperature before cooking.
  • Simmer the vodka-tomato base the full 10 minutes. This is where the flavor depth builds. Don't rush it.
  • Add Fontina on the lowest heat. High heat breaks the cheese proteins and separates the sauce.
  • Save pasta water before draining. It loosens the sauce during tossing without diluting the flavor.
  • Completely dry basil before frying. Water causes dangerous oil spitting. Pat dry every time.
  • Serve immediately. Fontina sauces tighten within minutes of leaving the heat. Plate and go.